A lemon and dill sauce served over salmon is simply delicious.
| 1 |
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(12-ounce) package (3 cups) uncooked dried penne pasta |
| 2 |
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cups LAND O LAKES® Light Sour Cream |
| 2 |
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teaspoons lemon juice |
| 2 |
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teaspoons freshly grated lemon peel |
| 2 |
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teaspoons dried dill weed |
| 1 |
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teaspoon garlic salt |
| 1 |
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pound fresh salmon, skinned, cut into 3/4-inch cubes |
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Salt |
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Pepper |
| 1 |
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tablespoon LAND O LAKES® Butter |
| 1/4 |
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cup sliced leeks |
| 1 |
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medium (1/2 cup) red bell pepper, cubed 1/2-inch |
| 1 |
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(8-ounce) package (2 cups) frozen sugar snap peas |
Cook pasta according to package directions. Drain. Keep warm.
Combine sour cream, lemon juice, lemon peel, dill weed and garlic salt in small bowl; mix well. Set aside.
Season salmon with salt and pepper. Melt butter in 12-inch skillet until sizzling; add salmon. Cook over medium-high heat, stirring constantly, until salmon turns color (3 to 4 minutes). Remove from skillet; keep warm.
Add leeks to same skillet. Cook over medium-high heat, stirring constantly, 1 minute. Add bell pepper and peas. Continue cooking until vegetables are crisply tender (2 to 3 minutes).
Reduce heat to medium-low.
Add cooked pasta, salmon and sour cream mixture; stir to coat with sauce. Continue cooking until heated through (1 to 2 minutes).
